* Exported from MasterCook *
Pierogi Mushroom Filling
Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
shiitake mushrooms -- soaked and chopped
1 pound button mushrooms
1/2 medium onion -- chopped
salt -- to taste
pepper -- to taste
Tradition is to use Polish Mushrooms, or as those of you familiar critters,
Polish Gold - they are VERY expensive, and often VERY hard to come by. I use
a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in
warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2
medium onion and saute in butter until mushrooms cook down. Chop Shitake
mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan &
simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly.
(This holds nicely in the refrigerator - if you make the mushrooms the day
before you make the pierogis, they will absorb more flavor from the cooking
liquid - or so it seems, but I'm not a chemist).
When filling pierogi’s, squeeze liquid from mushrooms - if filling is too
moist it will run out of the dough.
Now, when my wife and I make them I also make mashed potatoes, and let them
cool a little. Then I get some sharp cheddar cheese and cut it into very
small pieces and add it and a little dill, salt, and pepper to the potatoes.
This makes a wonderful stuffing as well.
- - - - - - - - - - - - - - - - - -
NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin' Website
http://members.aol.com/garhow/cooking.htm